頁籤選單縮合
題名 | 鮮柿穿刺力組織阻抗糖度含水率之研究=Study on Transmission Force, Tissue Resistance, Sweetness and Moisture Content for Fresh Persimmons |
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作者姓名(中文) | 陳文彬; 邱永川; 黃膺任; | 書刊名 | 嘉義技術學院學報 |
卷期 | 53 1997.08[民86.08] |
頁次 | 頁47-60 |
分類號 | 435.395 |
關鍵詞 | 柿子; 穿刺力; 果肉組織阻抗; 含水率; 糖度值; Persimmons; Transmission force; Tissue resistance; Moisture content; Sweetness; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要對鮮果柿子(牛心柿)做穿刺試驗,糖度值,含水率等基本物性之研 究, 由試驗結果可顯示以下幾種現象: 1、鮮果柿子的負荷位移曲線可看出在最大負荷前,負荷與位移呈線性關係且果肉組 織阻抗趨近某一常數。 2、果蒂處穿刺力大小與果肉組織阻抗大小之間相關係數最低。 3、柿子為非等向性材料。 4、果蒂處果皮組織最硬。 5、糖度值與含水率之間呈現反比趨勢。 |
英文摘要 | The purpose of this study is to investigate the physical properties, including transmission force, tissue resistance sweetness, moisture content for fresh persimmons. Those experimental tests show the following results: 1.The external force is linearly proportion to the internal displacement for penetrated persimmons and the tissue resistance approches a constant value. 2.The correation coefficient between the transmission force and the tissue resistance at stem is the weakest. 3.Fresh persimmon is an anisotropic material. 4.The skin near the stem is the hardest for the fresh persimmons 5. Experimental data show that, There is inverse proportion between sweetness and moisture content. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。